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Spring Forage WorkshopJoin Nature's Chef for a day of plant connection. Explore the abundance of wild-foods that spring time offers. From common weeds to budding trees, I’ll be sharing my favourite spring wild-foods with you, and how to introduce them to your diet, while greatly improving your micro-biome and strengthening our relationship to this earth.
What we'll cover:
- What is out there to eat and not to eat
- Medicinal plants
- Understanding plant families
- Ethical harvesting practices
- How to process efficiently
- Preserving methods
- Preparing wild-foods so they are delicious
Learn what the plants can teach us, understand every plant communicates and has a purpose. As we remember how to tend the plants it can build resilient community. Plants have amazing capability to heal us, and make us thrive!
*Foraged snacks & tea offered in the workshop. Bring water, tea, snacks or a meal if you feel you need more for our time. Dress for the weather, we are outside. Bring a note pad. Please notify the chef of any allergies before attending.
Registration:
Exchange $80
Discounted Nature's Way members rate $70
To become a member visit
https://www.naturespa.ca
Kids under 12 are free.
Send e-trans to [email protected] to confirm
Location:
Nature’s Chef HQ 1543 Kangaroo Rd. Metchosin, BC.
Short driveway up to a big blue house, please park in-front on the lawn. Then come along to the back space. We will meet at the outdoor kitchen with a fire going if we need it.
Upcoming in-person 2026 workshops:
Sundays, 12-4pm in Metchosin BC. Dates to be announced one month prior.
$80 includes wildcrafted snack & fresh herbal tea.
Discounted Nature's Way member rate $70.
April – Tree Forage
May – Seaweed Forage
August – Summer Forage
October – Mushroom Forage
November – Wildfood Ferments
More details to come for each workshop, please sign up for the newsletters!
https://natureschef.ca/contact/
About your host:
Nature’s Chef, Tom Kral
Over 25 years of professional cooking experience and a bloodline of cooks has evolved Tom Kral into Nature’s Chef. From a child growing up in a Czech deli and spending time foraging at his family cottage, he developed a deep connection with nature. After being trained by some of the worlds best chefs and owning a renowned restaurant and catering business in Toronto, a chef burn out led to a spiritual awakening and finally to settling in BC. With his passion for connecting people back into nature and putting medicine back into our food, he now stewards land in Metchosin with his family, and offers a wide range of wild & unique culinary experiences, foraging workshops and community gatherings.
http://natureschef.ca
https://www.facebook.com/NaturesChef/
IG/natureschef
I acknowledge that I live and work on unceded T’Sou-ke territory and Coast Salish Territories. I endeavour to honour the land and its people by strengthening our relationship and responsibilities to the land.
Let’s gather and celebrate the richness of this human experience together!
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Event Venue
Nature's Chef, 1543 Kangaroo Road,Sooke, British Columbia, Canada
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